Delicious Pierogi with Cottage Cheese

Name and pronunciation: pierogi z serem [pee-yeh-ro-ghi z seh-rem] – there is no need for the “s” at the end so often used in English. “Pierogi” is already a plural form.
Description: dumplings with dry cottage cheese
Type of cuisine: Polish

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This is a true taste of my childhood. My late maternal grandmother made the best pierogi with cheese. This recipe is based on how she made them.

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Approximately 40 pieces • Preparation time: about 60 minutes • Resting time: 30 minutes (optional) • Cooking time: 1-2 minutes

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Tips:

01
With fresh pierogi, you have a choice between serving them just cooked, or frying them. After cooling or freezing, you should fry them.

02
Both fresh and fried pierogi with cottage cheese are perfect when served with fried onions or sour cream.

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Ingredients:

Dough:
✽ one portion of pierogi dough

Cottage cheese filling:
✽ 250 g Polish dry cottage cheese 
✽ 250 g potatoes
✽ 1 large onion
✽ 1 teaspoon salt (to taste)
✽ 1 teaspoon freshly ground black pepper (to taste)
✽ 2 teaspoons black seed (Nigella Sativa, to taste)

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Method:

01
Make a portion of dough and set it aside for 30 minutes.

02
Cook the potatoes until very soft. Cool them and mash them thoroughly.

03
Chop the onion and fry it until brown, but not crispy yet. Mix all the ingredients together.

04
Make pierogi following instructions.

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Enjoy!

Polish Cottage Cheese

Name and pronunciation: twaróg [t-fah-rook]
Description: cottage cheese
Type of cuisine: Eastern European

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Twaróg is dry variety of quark very popular across various Eastern European cuisines. In Polish, another name for this kind of cheese is simply “white cheese” ser biały [seh-r biah-we]. It is delicate, crumbly and slightly sour. Unfortunately, it has to easy replacement in local shops, but you can get in any Polish shop. It is worth the trip!

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Uses:

Pierogi, pierogi leniwe (lazy pierogi), sernik, traditional Polish pancakes, pasta, cheese spreads.

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Tips:

01
There are few types of cottage cheese. You can choose between full-fat 10%, semi-skimmed 5% and skimmed 0,5%. I always choose full-fat option. It is creamy and it is truly best for cooking and baking.

02
If you are planning to bake a traditional Polish cheese cake, look for an option that is pre-ground cheese available in 1 kg buckets. Otherwise, you will have to do it yourself three times!

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Enjoy!